Raspberry Jam

Yes. Sealed jars keep unopened in a cool, dark cupboard for up to 1 year. Do not freeze jam in jars (glass will crack); instead, freeze in freezer-safe containers for up to 2 years, leaving ½ inch headspace. Thaw overnight in the refrigerator.

If it's too soft after cooling (thinner than Nutella), recook it: pour jam back into the pot, bring to 220°F again over medium heat (takes 5–10 minutes), and test again. Soft jam is still delicious poured over ice cream or yogurt.

Yes, use the same weight. Thaw them first and drain excess liquid, or the jam will not reach proper temperature and will stay soft. Fresh berries yield the best result.

Butter and toast, fresh croissants, Greek yogurt, vanilla ice cream, or stirred into cottage cheese. It's also excellent on crepes or swirled into cheesecake batter before baking.

Keep sealed opened jars in the refrigerator for up to 3 weeks. If mold appears on the surface (a thin white or dark patch), discard the entire jar; jam is acidic but not sterile enough to safely remove mold like you would hard cheese.

Crystals form when sugar recrystallizes as jam cools. Stir sugar completely into cold fruit before heating, and avoid stirring once the mixture boils. If graininess happens, reheat gently over low heat to dissolve crystals, or accept it—it still tastes wonderful and spreads fine.